Al Dente

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April 2020

March 2020

Why do certain foods taste good together?
In 1992, while running his award-winning restaurant Fat Duck, Heston Blumenthal was trying to find an ingredient that tasted good with caviar.
Why food sticks to stainless steel pans and how to stop it
Stainless steel pans are one of the most common choices for general purpose pans in professional kitchens and by home cooks.
The perfect time to salt burgers
Salt should be added early to many meats, but not to burgers.
Rules to Cook By
Hey, Thanks for reading!

February 2020

Do you need to use day-old rice for fried rice?
Or is there a better method?
The only thing that matters for perfect poached eggs
Last edition we discussed what vinegar does to poached eggs and whether or not you should use it.
Why do we add vinegar to poached eggs?
Last night I was poaching some eggs (after all, breakfast is the best dinner), and I was reminded to add vinegar before releasing the eggs into the…
How is the meat at Chinese restaurants so tender?
You know when you’re at a Chinese restaurant and the meat you’re eating literally falls apart in your mouth.
What is umami?
Our sensation of taste can been divided into five basic “components”: sweetness, sourness, saltiness, bitterness, and savoriness (aka umami).
© 2025 Aaron Taylor
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